Easy Strawberry Cheesecake Ice Cream

Name: Easy Strawberry Cheesecake Ice Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1-1/2 quarts.
Ingredients: 1 cup half-and-half cream; 1 tablespoon vanilla extract; 2 teaspoons grated lemon zest; 2 teaspoons lemon juice; 1 cup sugar; 1 package (8 ounces) cream cheese, cubed and softened; 1 cup heavy whipping cream; 1-1/2 cups fresh strawberries; Sliced fresh strawberries or crushed graham crackers, optional

TOTAL TIME: Prep: 15 min. Process: 25 min. + freezing YIELD: 1-1/2 quarts.

When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. —Joan Hallford, North Richland Hills, Texas

Ingredients

1 cup half-and-half cream
1 tablespoon vanilla extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 cup sugar
1 package (8 ounces) cream cheese, cubed and softened
1 cup heavy whipping cream
1-1/2 cups fresh strawberries
Sliced fresh strawberries or crushed graham crackers, optional

Directions

1. Place the first 6 ingredients in a blender; cover and process until smooth. Add whipping cream; cover and process until blended. Transfer to a large bowl.
2. Add 1-1/2 cups strawberries to blender; cover and process until pureed. Stir into cream mixture.
3. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
4. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 4-6 hours or until firm. If desired, serve with crushed graham crackers and additional strawberries, sliced.

Nutrition Facts

1/2 cup: 234 calories, 16g fat (10g saturated fat), 58mg cholesterol, 87mg sodium, 20g carbohydrate (20g sugars, 0 fiber), 2g protein.

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